Apricot Pork Chops

Randy Mayor
Serve these tangy Apricot Pork Chops with a dressed baked potato and sugar snap peas for a satisfying weeknight meal. Peach preserves or orange marmalade can be used instead of apricot preserves.

Yield:

4 servings (serving size: 1 pork chop and 1 tablespoon sauce)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 231
Caloriesfromfat 32 %
Fat 8.3 g
Satfat 2.5 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 15.2 g
Fiber 0.5 g
Cholesterol 73 mg
Iron 1.2 mg
Sodium 345 mg
Calcium 24 mg

Ingredients

Cooking spray
4 (4-ounce) boneless loin pork chops
1/4 cup prechopped onion
1/4 cup apricot preserves
1 tablespoon low-sodium soy sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/4 cup sliced green onions

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm.

Add prechopped onion to pan; sauté 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.

Note:

Michele Powers,

July 2005